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Simple Sparerib & Sauerkraut Supper

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. — Donna Harp, Cincinnati, Ohio
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    6 servings

Ingredients

  • 1 pound fingerling potatoes
  • 1 medium onion, chopped
  • 1 medium Granny Smith apple, peeled and chopped
  • 3 slices thick-sliced bacon strips, cooked and crumbled
  • 1 jar (16 ounces) sauerkraut, undrained
  • 2 pounds pork spareribs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons brown sugar
  • 1/4 teaspoon caraway seeds
  • 1/2 pound smoked Polish sausage, cut into 1-inch slices
  • 1 cup beer

Directions

  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker.
  • Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds.
  • Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.
Nutrition Facts
1 serving: 590 calories, 37g fat (13g saturated fat), 118mg cholesterol, 1285mg sodium, 32g carbohydrate (13g sugars, 4g fiber), 30g protein.

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Reviews

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Average Rating:
  • scotland1
    Oct 4, 2020

    That is the same recipe that my mom would make. But she would put it all in the pressure cooker. YUMMY. This will be my go to recipe.

  • D.
    Apr 30, 2020

    I really like this dish. So much! I've eaten this exact dish for all of my meals for the past 83 2/3 days. That's precisely 2.76666667 months. And one week, 2 days, 3 hours and 43 minutes. I make it just as the recipe instructs, and I never vary the detail. Ever! It is made very EXACTLY. The same every time, and it tastes so delicious. Sometimes I might make a mistake, and put a 1/8 teaspoon too much pepper, and I have to throw everything out and start over. From the beginning. Same if I let it cook even a second too long. I watch the countdown closely, but sometimes I'm not quick enough to stop the cooking precisely--so in theatres it goes! And I start again. I don't think I ever would eat anything else. It is very good.

  • nbeckman
    Nov 16, 2019

    Made this with hot links instead of smoked sausage and white wine instead of beer. What a terrific recipe! Just bought the ingredients so I can make this again this week. This is gonna be a fall/winter staple in our home!

  • Elizabeth
    Feb 17, 2019

    Was going to try this recipe but it appears to be missing an ingredient in the ingrediemts list. Where's the beer?

  • NH-rescue
    Feb 14, 2016

    Easy to make, good flavor. We used potatoes we had on hand, a different type apple, pre-cooked bacon and regular mild sausage and it still tasted fine. Just needs a salad or some colorful side veggies to brighten it up.

  • vsuehr1
    Nov 24, 2014

    Attempting to make this recipe but not sure whether to use regular beer or lager. Anyone have an opinion?

  • Butcher2boy
    Mar 19, 2014

    This was a hit, I replaced the Polish sausage with our homemade brats. Ribs were tender, a perfect cold-weather mead..

  • clasistamper
    Mar 12, 2013

    I've prepared this several times already and love it. I use 2 cans of Bavarian Sauerkraut undrained and omit the caraway seeds.

  • kmarqui
    Jan 6, 2013

    This was hit. I do NOT like sauerkraut, but I found myself going back for seconds. Great recipe.

  • matteliz
    Nov 22, 2012

    I made this as written, but without the sausage and with beef broth instead of beer. It was quick, easy, & delicious!